Description
This Creamy Hearty Cheeseburger Soup is the ultimate comfort food, perfect for days when you want something rich, filling and indulgent.
Ingredients
Scale
- 1/4 pound bacon, diced
- 1 1/4 pounds ground beef (80/20)
- 1/2 teaspoon salt, divided
- 1 teaspoon black pepper, divided
- 1 celery stalk, minced
- 1 carrot, minced
- 1/2 white or yellow onion, minced
- 3 small Yukon gold potatoes, tiny diced
- 1/4 cup flour
- 4 cups chicken stock
- 2 bay leaves
- 3/4 cup heavy whipping cream
- 12 ounces Velveeta cheese
- 1/2 cup shredded cheddar cheese, plus more for garnish
- 2 tablespoons fresh chopped parsley, plus more for garnish
- Cracked black pepper, for garnish
For the mini cheeseburger croutons:
- 1/3 pound ground beef
- 1–2 slices American cheese
- 3 slices bread
- 1 tablespoon olive oil
- 1 tablespoon sesame seeds
Instructions
- Render the diced bacon in a large soup pot. Remove with a slotted spoon and set aside.
- Add the ground beef to the pot with the bacon grease. Season with 1/4 teaspoon salt and 1/2 teaspoon black pepper. Break apart the beef as it browns.
- Once the beef is browned, drain all but 1/4 cup of the fat from the pot.
- Add the minced onions, celery, carrots and diced potatoes to the pot. Season with the remaining salt and black pepper.
- Stir to coat the vegetables in the fat. Cook for 3-4 minutes to soften.
- Add back the reserved bacon.
- Sprinkle in the flour, stirring well. Let the flour cook for a few minutes to remove the raw taste.
- Pour in the chicken stock, then add the bay leaves.
- Bring the mixture to a near boil, then reduce the heat to a simmer. Let the soup cook until the potatoes are just tender, not mushy.
- While the soup is simmering, form the mini ground beef patties for the croutons. Cook them in a separate pan.
- Cut circles out of the bread slices. Brush with olive oil and press sesame seeds onto the bread. Air fry at 400°F (200°C) for 3 minutes.
- Top the mini burgers with American cheese, then sandwich between the crispy bread rounds.
- Secure by placing a toothpick or mini skewer down the center of each mini burger.
- To finish the cheeseburger soup, remove the bay leaves. Stir in the heavy cream, letting it heat through for 2 minutes.
- Gradually add the Velveeta cheese (just a little at a time), stirring until melted and fully incorporated.
- Stir in the shredded cheddar cheese and fresh parsley.
- Serve the soup topped with shredded cheese, fresh parsley, cracked black pepper and mini cheeseburger croutons.
- ENJOY!
Notes
- Use 80/20 ground beef for flavor, but drain excess grease for a balanced soup.
- Mince the vegetables uniformly to ensure even cooking and a better texture.
- Dice the potatoes as tiny as you can. Peel, if desired.
- Add cheese gradually, stirring in the Velveeta cheese in small amounts to avoid clumping.
- Simmer the soup instead of boiling to prevent overcooking the potatoes.
- Prep the mini burgers in advance to save time while the soup simmers.
- Use a heartier bread for the mini cheeseburgers.
- Adjust seasoning after simmering to ensure the right balance of salt and pepper.
- Garnish right before serving to keep the toppings fresh and flavorful.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Soup, Dinner
- Method: Easy
- Cuisine: American